Cold Italian Recipe

Make the aioli

In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon balsamic vinegar, 1 teaspoon olive oil, 2 tablespoons grated Parmesan, 1 minced garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning — add a bit more balsamic for tang or a pinch of salt if needed. Refrigerate while assembling the sandwich to let flavors meld (10–15 minutes).

Prepare focaccia

Slice the house focaccia horizontally through the middle to create top and bottom halves. If the focaccia is very dense, halve it to a thickness that will comfortably hold fillings. Lightly brush the cut sides with 1 tablespoon extra-virgin olive oil.

Prepare tomato

Slice the tomato into 1/4-inch rounds. Lay the slices on paper towel and lightly pat to remove excess moisture. Season the tomato slices with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, distributing evenly; set aside.

Layer cheeses and meats

Spread about half of the prepared balsamic-Parm aioli evenly across the bottom half of the focaccia (reserve the rest for the top or to serve). Arrange 6 slices of fior di latte in a single layer over the aioli. Top the cheese with 6 slices of prosciutto cotto, folding them if needed to fit. Add 6 slices of Genoa salami evenly over the prosciutto.

Add vegetables and greens

Distribute the seasoned tomato slices over the meats. Scatter 1 cup of sliced roasted red peppers evenly across the sandwich. Pile 2 cups packed arugula on top of the peppers. If you like a touch of sweetness, drizzle 1 teaspoon balsamic glaze over the arugula (optional).

Finish and serve

Spread the remaining aioli on the inside of the top half of the focaccia, then place the top on the sandwich. Press gently to compress, then cut the sandwich into portions (4 generous servings or 6 smaller ones). Serve immediately, or wrap tightly and refrigerate for up to 24 hours for a make-ahead picnic (bring aioli separately if storing longer).

If you prefer the cheese slightly softened, place assembled sandwich (closed) on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, just until the fior di latte is slightly softened but meats remain cold. Remove, slice, and serve.